Here's what you will need to make them:
3 eggs, 2/3 cup caster sugar, lime and lemon, 2/3 cup self raising flour (I used plain flour and baking powder instead), 2 cups milk.
First up separate the eggs. You will need to keep both the egg yolk and the egg whites.
Place the egg yolks in the bowl of an electric mixer and add the sugar.
Zest the limes and the lemons. I use this little grater. Isn't it cute!
You will need 2 teaspoons each of the lime and lemon rind.
Add the rind to the sugar and eggs and whisk until thick and pale.
Sift the self-raising flour or plain flour and baking powder (I used about a teaspoon and a half for that amount of flour) onto a sheet of baking paper.
Tip the flour into the bowl and gently fold in.
Juice a lemon (or two). You need 1/2 cup of lemon juice.
Juice the limes as well. I have this nifty little lime juicer that you just put the lime into and squeeze. You need 1/4 cup lime juice.
Fold in the lemon and lime juice until just combined.
Fold in the milk until combined.
In a separate bowl, whisk the egg whites until soft peaks form.
Add half the egg white to the flour mixture and gently fold to combine.
Add the remaining egg white and fold until just combined.
Spoon evenly into six greased 1-cup capacity oven proof dishes and place in roasting pan.
Pour enough boiling water into roasting pan to come halfway up the side of the dishes. Bake in preheated oven at 180 degree (C) for 20 minutes or until cake top forms on surface.
Ooh pretty!
Serve with ice cream and enjoy!
Recipe from June 2010 issue of Notebook: magazine.
No comments:
Post a Comment